Sunday, March 25, 2018

Recipe-in-a-Flash: Banana Chocolate Chip Cake

Happy Sunday, dear readers!

Hope you are having a great day.

Lovely little recipe for you today: deliciously moist and chocolatey, with a wonderful "sandy" texture - Banana Chocolate Chip Cake

From the wonderful cooks over at the New York Times Cooking site, this cake comes together very quickly, bakes in about 25 minutes, and voila, you'll have the perfect snack cake. I photographed it on a paper plate because I think this would be great picnic fare (can you tell I'm desperately seeking spring here?). Warning: this cake can be addictive!

Full recipe below!

Shrimp Bog at The Hominy Grill
I'll be back next week with a recap of our terrific visit to the beautiful city of Charleston. Here's a sneak peek at some of the fabulous meals we enjoyed.

Have a great week!
Delicious Stewed Octopus at Chez Nous
Killer ribs at Rodney Scott's BBQ

Fabulous country ham at Husk
Banana Chocolate Chip Cake
By Melissa Clark YIELD 8 to 10 servings
35 minutes
3⁄4 stick/6 tablespoons/84 grams unsalted butter, at room temperature, more for greasing pan
1 cup plus 1 tablespoon/135 grams all-purpose flour
1 1⁄4 teaspoons baking powder 1⁄4 teaspoon fine sea salt
1⁄4 cup/60 milliliters extra-virgin olive oil
1⁄3 cup/80 grams granulated sugar 1⁄4 cup/40 grams dark brown sugar 1 tablespoon molasses
1⁄2 teaspoon ground allspice
1⁄2 teaspoon ground cinnamon
1 1⁄2 teaspoons espresso or strong coffee, cooled (optional)
1⁄2 teaspoon vanilla extract 1 egg
1 cup smashed ripe bananas (about 2 medium bananas)
Generous 1/2 cup/120 grams bittersweet or semisweet chocolate chips
Step 1
Heat oven to 425 degrees. Grease an 8-inch round cake pan and line the bottom with parchment paper.
Step 2
In a medium bowl, whisk together flour, baking powder and fine sea salt.
Step 3
In the bowl of an electric mixer fitted with a paddle attachment, beat butter, oil, sugar, brown sugar, molasses, allspice, cinnamon, espresso and vanilla until just combined. The secret to this cake's texture is to stop mixing before the sugar is dissolved.
Step 4
Use a spatula to mix egg into butter mixture, then stir in flour mixture just to combine. Fold in bananas and chocolate chips. Scrape batter into prepared cake pan and bake until top is golden and sides begin to pull away from pan, about 25 minutes.
Step 5
Let cool for at least 20 minutes (or longer, until completely cooled), then run a thin spatula around the edges to separate from the pan. Invert onto a serving plate. Cake will keep for 1 day, covered.
Adapted from "The Sullivan Street Bakery Cookbook" by Jim Lahey and Maya Joseph (W.W. Norton & Company, 2017)

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